Cinnamon Dumplings With Apple Cider Syrup

I ran across this recipe in one of my trips through my filed and organized piles of magazines last fall. It piqued my interest, and didn't look difficult, like it might have several years ago when I passed it over, you know, before I developed the confidence in the kitchen that I now posses.

Martha said, "This dessert is as sweetly comforting as pulling on a sweater on the first chilly fall day. It features cinnamon dumplings that are generously drizzled with warm, golden apple-cider syrup. They're easy to make: Just drop dough into a simmering sugar-cider mixture. These are best served warm with a cool dollop of creme fraiche." Martha Stewart Living, September 2005

I thought, "Hey, I could go for that!" We had some leftover cider from after Christmas, and would you believe it?! I had exactly the 4C I needed. Hellllooo, sign that I should make some dumplings!Ingredients
Serves 6
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
2 cups sugar
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 large egg plus 1 large egg yolk
1 1/2 tablespoons whole milk
4 cups apple cider
Creme fraiche, for serving
Directions
Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 cup water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 minutes more.
Meanwhile, work butter into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls about 1 1/2 inches in diameter. Carefully drop 6 balls of dough into the simmering cider syrup.

This smelled amazing!

Cook, turning once or twice to coat fully, until dumplings have tripled in size and are deep golden brown, about 20 minutes. Using a slotted spoon, transfer dumplings to a platter, and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls, and drizzle with the remaining cider syrup. Serve with creme fraiche.

They were great! Note: Do NOT tell your husband, or children, how Creme Fraiche is made. They may never eat it if you tell them.

After photo provided by Martha, because I forgot to take one, and you can find the recipe in it's natural habitat here.